Goat Cheese Quiche with Hash-Brown Crust
This flavorful quiche is our go-to brunch dish—you can keep a bag of the hash browns in the freezer and thaw them in minutes.
Everyday Food, December 2005
611 Ratings
- 5 star values: 114
- 4 star values: 182
- 3 star values: 208
- 2 star values: 86
- 1 star values: 21
Martha Stewart Member
Rating: 5 stars
11/04/2018 I have made this quiche several times and have truly enjoyed it. The filling is simplistic and the crust is wonderful. I do add double the scallions when I make this. I have served it for several brunches and showers and have always gotten rave reviews from our guests.
Martha Stewart Member
Rating: 3 stars
12/28/2014 The real star of this dish is the idea behind the hash brown crust. It is a bit bland and can easily be elevated by the addition of cheese and or seasonings. The filling leaves something to be desired. I have found and used delicious goat cheese quiche fillings and sadly, this one doesn't even compare. BUT put this crust with those fillings and you have yourself a winner!
Martha Stewart Member
Rating: Unrated
08/30/2013 Wonderful quiche! I, too, added some roasted garlic powder to both the potatoes and the filling. It was delicious and would make for a wedding brunch.
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Martha Stewart Member
Rating: Unrated
05/13/2013 This is the first quiche I have ever made and it came out perfect! It looks very impressive and feels like a special occasion dish even though it was easy and inexpensive to make. I made it for Mother's day brunch and it quickly disapeared. The only thing I would do differently is work with extra hashbrowns, as I had a hard time stretching them far enough.
Martha Stewart Member
Rating: Unrated
03/27/2013 This recipe is wonderful! After reading some of the reviews, I added onion and garlic powders to the filling and hash browns, as well as some oregano. I added a handful of shredded mozzarella to the hash browns to help the crust crisp up a little more. Then I sprinkled Parmesan on top to get the top nice and golden brown. Delicious!
Martha Stewart Member
Rating: Unrated
12/26/2012 Can you use regular sour cream and not low fat?
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Martha Stewart Member
Rating: Unrated
12/25/2012 This was a stellar recipe. Not sure why some people thought it was tasteless as everyone remarked how good it was. My only addition was about a tablespoon of minced fresh rosemary. If I was doing it again, I'd maybe add a pinch of nutmeg. I pre-made the crust the night before along with the filling. On Christmas morning, I filled the crust and baked for an hour. It was perfect.
Martha Stewart Member
Rating: Unrated
05/25/2012 This sounds great, and I'd love to do this but "make-ahead". Wondering if anyone knows tips on if I make it start to finish and freeze, how to reheat well? Or is it ok to make a day in advance kept in the fridge, then just 350 in the oven for 10 minutes? Any advice is welcome!!
Martha Stewart Member
Rating: 3 stars
05/14/2012 This wasn't bad. The crust didn't brown as nicely as I'd hoped even baking it for the long end of the recommended time. It also lacked a little kicked. When I reheated leftovers I topped them with a rosemary asiago and WOW! I think I'll mix in herbs next time I make it or use a flavored goat cheese. I served this for dinner with a salad.
Martha Stewart Member
Rating: Unrated
04/10/2012 I made this recipe for Easter Brunch and it was well received. Absolutely delicious and easy to prepare!
Martha Stewart Member
Rating: Unrated
04/07/2012 This is a simple and lovely quiche. I love the texture the goat cheese gives the finished product.
Martha Stewart Member
Rating: Unrated
12/27/2011 This is my go-to dish when we have overnight guests. It is always a huge hit!
Martha Stewart Member
Rating: Unrated
11/13/2011 What would be a good cheese substitute? I don't care for goat cheese.
Martha Stewart Member
Rating: Unrated
11/01/2011 This was a big disappointment. I followed the directions precisely, added some sauteed spinach for added flavor and used a flavored goat cheese. It looked beautiful, smelled wonderful, but it was tasteless. I didn't like the crust--wasn't crispy enough. I think that is the problem, in my case anyway. My husband reheated it in the toaster oven the next day, got the crust crispy and added some Tabasco. He said it was much better. I will not make it again, it is not worth the effort.
Martha Stewart Member
Rating: Unrated
01/02/2011 I made this for a New Year's Day brunch, and it was a huge hit. I added sauteed spinach and leek, which made it much more flavorful. I think it might have been a bit bland, otherwise. And that hashbrown crust was perfect!
Martha Stewart Member
Rating: Unrated
10/08/2010 Wonderful! I never cook and it was so easy! Turned out great! My friend that cooks said it was the best she'd ever had! Did I say it was Wonderful?
Martha Stewart Member
Rating: Unrated
08/12/2010 I made it back when it was published and fell in love with the recipe. I'm so happy I found it again that I might have to stop at the store on the way back home to get the ingredients and make it TONIGHT ;)
Martha Stewart Member
Rating: Unrated
04/23/2010 We served this rich and easy quiche this morning to our 3 guests (and we had leftovers for us!) This is definitely a do again recipe. The crust was baked last night as was the filling. This morning we poured the filling into the crust and completed the baking. It was well received! Thanks for sharing this recipe
Martha Stewart Member
Rating: Unrated
04/05/2010 What a disaster! The crust turned out great but the filling oozed out the center like a jelly filled doughnut! I even increased baking time to 1 hr and still it was not set. I made this for Easter Sunday and had guest waiting. I was so humiliated I felt like crying. I'm still dealing with the negative comments about the quiche from my fiance.
Martha Stewart Member
Rating: Unrated
03/21/2010 Waooo, sound delicious. I am lactose in tolerance. What can I use in the place of the sour cream?
Martha Stewart Member
Rating: Unrated
01/08/2010 This is out of this world and my guests LOVE the hashbrown crust. I also added some sauteed red pepper for color and flavor. If you don't have scallions, chives work very well (I always have some in my windowsill garden). Instead of waxed paper, I used parchment and it helped brown the crust a little better.
Martha Stewart Member
Rating: Unrated
01/01/2010 So pretty! I added some minced red pepper for color. Great recipe!
Martha Stewart Member
Rating: Unrated
01/06/2009 I have made this twice and it was great both times, and even wonderful reheated the next day. My question is, where can I get the nutrition info on this recipe? Does anyone know how to find it or if it is available online somewhere?
Martha Stewart Member
Rating: Unrated
01/06/2009 I have made this twice and it was great both times, and even wonderful reheated the next day. My question is, where can I get the nutrition info on this recipe? Does anyone know how to find it or if it is available online somewhere?
Martha Stewart Member
Rating: Unrated
01/01/2009 I made this for New Year's brunch and it was a hit. Very tasty for how little effort it takes. I added chopped ham. Nice bonus that it also looks incredible.
Martha Stewart Member
Rating: Unrated
01/01/2009 I made this recipe for my husband and 2 adult sons. (Real men do eat quiche) We all loved it! One of my sons has Celiac disease so it was perfect with the hash brown crust. I used the fresh hashbrown pototes I found in the grocery store dairy section. I didn't have a problem. I broiled the top for 2-3 minutes after the baking time, it browned the top and edges. This recipe is a definite keeper!
Martha Stewart Member
Rating: Unrated
12/29/2008 I made this for Christmas brunch and was worried my guests wouldn't like the goat cheese so I subbed in cream cheese like another user suggested. It turned out great--made for a great presentation, too. I think adding bacon would be a tasty touch with the scallions and cream cheese. I might try that next time!
Martha Stewart Member
Rating: Unrated
12/18/2008 I've made this a couple of times and always get raves and requests for the recipe. I agree that the presentation is beautiful -- it looks much harder than it is! Great for brunch!
Martha Stewart Member
Rating: Unrated
11/21/2007 this has become a family favorite. Super simple, but wonderful presentation. Use frozen dethawed potatoes not the fresh ones now available in stores. Much easier to use.
Martha Stewart Member
Rating: Unrated
11/10/2007 This recipe is simply my go-to for any brunch I host as it's simple yet oh-so-sophisticated. Guests love the hasbrown crust. I've also substituted cream cheese for the goat cheese due to finicky guests. Pair with 'Orange Ricotta Pancakes' for a great meal.!